Serves 4 to 6 as an appetizer.
Note: Corn "ribs" are a fun way to make midsummer finger food, dripping with a creamy chili crisp mayo. The sweetness of the corn is a luscious balance for the savory spread. From Lisa Golden Schroeder.
• 3 large ears fresh corn on the cob
• 1/4 c. mayonnaise (use Kewpie brand from Japan, if you can find it)
• 2 tbsp. chili crisp
• 1 tbsp. seasoned rice vinegar
• 2 tsp. grated lime peel
Directions
Heat grill to medium-high heat. Cut each ear of corn lengthwise into quarters (see below).
Mix mayonnaise, chili crisp, vinegar and lime peel until smooth.
Grill corn directly on grill grates until lightly charred and tender, turning occasionally. Brush with mayonnaise mixture; serve hot.
To safely slice corn cobs: Wrap each ear in a damp paper towel. Heat in the microwave for 30 seconds. Remove paper toweling; stand each ear on its stem end (slice to create a flat bottom) and carefully cut lengthwise with a heavy-bladed knife.
Serves 6.
Note: Labneh is plain yogurt that is strained to create a spreadable cheese. It's similar to cream cheese, but with yogurt's characteristic tang. This recipe can easily be doubled to serve a crowd or to use as a delicious spread for bagels, a dip for crackers or pretzels, or as a fun addition to a cheese board. Scoop it into small balls and marinate in extra-virgin olive oil mixed with herbs and spices to serve as your own impressive, marinated cheese. From Jessie Kordosky.
Labneh:
• 1 (16-oz.) container full-fat Greek yogurt
• Pinch of salt, if desired
Roasted tomatoes:
• 12 oz. stem-on grape tomatoes
• 2 tbsp. chili crisp (I prefer one with a more pronounced garlic flavor), divided
• 1 clove garlic, finely chopped
• 2 tbsp. chopped fresh herbs, such as oregano, mint, dill, cilantro or flat-leaf parsley
• Sprinkle of ground sumac, optional
• Toasted pita bread wedges, crisp baguette slices, and/or fresh vegetable dippers
Directions
To prepare the labneh: Mix the yogurt with salt, if using. Place a colander in a large, deep bowl; line with cheesecloth. Spoon yogurt onto cheesecloth. Pull the edges up and wrap the yogurt tightly and tie with kitchen twine. Place the wrapped yogurt in fridge to drain for 8 to 24 hours. The longer you drain the yogurt, the thicker the labneh will be. Unwrap labneh and place in an airtight container until ready to use. This can be done up to 5 days ahead.
To prepare the tomatoes: Preheat the oven to 400 degrees. Rinse and pat tomatoes dry, trying to keep the stems intact. Place on a parchment-lined baking pan; drizzle with 1 tablespoon of chili crisp, taking time to coat the tomatoes with the oil. Roast for 15 to 20 minutes, or until some of them burst and are starting to brown in spots. Remove from oven; cool for at least 5 minutes. Feel free to carefully smash some of the roasted tomatoes to release some of the juices.
To serve: Mix labneh with garlic and spread on a serving plate or platter. Top with roasted tomatoes, keeping the stems on for presentation. Spoon any tomato pan juices over labneh. Drizzle remaining 1 tablespoon chili crisp over tomatoes and labneh; sprinkle with herbs and sumac, if using. Serve with pita bread, crostini and/or sliced veggies.
Serves 8.
Note: A semifreddo is a frozen dessert from Italy, similar to ice cream but made like a mousse. It's a great do-ahead summer finish that's frozen in a loaf pan, making it easy to serve. It's topped with grilled pineapple and as much chili crisp as you'd like to spice it all up. I used a wonderful variation of crisp from Hai Hai chef Christina Nguyen. Her version complements the smoky grilled pineapple and coconut-caramel flavor of the semifreddo. Order her coconut chili crisp ($9) online for curbside pickup or as part of your takeout order. From Lisa Golden Schroeder.
For the semifreddo:
• 1 (13.5-oz.) can unsweetened coconut milk
• 1 (14-oz.) can sweetened condensed milk
• 1/4 tsp. coarse salt
• 1 1/2 c. heavy whipping cream, chilled
• 2 tbsp. caramel coffee syrup
• 1 c. unsweetened coconut flakes, toasted until golden brown
For the pineapple:
• 1 medium-sized ripe pineapple, cut into 1/4 to 1/2-in. slices
• 3 tbsp. butter, softened
• Chili crisp, to taste (see Note)
Directions
To prepare the semifreddo: Line an 8- by 4-inch loaf pan with parchment strips, leaving a good overhang on all sides. Fill a large bowl with ice water.
Mix coconut milk and sweetened condensed milk in a medium saucepan. Bring to a boil over medium-high heat. Reduce heat and rapidly simmer, stirring frequently, for 10 minutes or until thickened. Remove from heat and carefully place pan in ice water bath to cool, stirring frequently. Stir in salt.
Beat cold cream and caramel syrup together in a large mixer bowl until stiff peaks form. Gently fold some of the cooled coconut mixture into the cream; gently fold in the remaining coconut mixture with a spatula until just streaks of cream are visible.
Spoon mousse into prepared loaf pan, smoothing the top. Sprinkle with half of the toasted coconut (reserve the remainder to garnish each dessert). Place pan in freezer. This can be done up to 5 days ahead.
To prepare pineapple: Before serving dessert, grill pineapple slices until golden brown. (Alternatively, pan-roast chunks of pineapple in butter in a skillet.) Brush with butter. Slice off skin and cut into small wedges or chop into chunks.
To serve: Thickly slice semifreddo. Top each serving with some pineapple and toasted coconut, drizzled generously with chili crisp.
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